I love soup in every season, but I feel especially justified in posting it today because it hailed this morning! In June. Ugh. Anyway, Zuppa Toscana is the creamy potato soup served at the Olive Garden. It is great at the restaurant and surprisingly easy to replicate at home. Add extra potatoes, sausage or bacon and it becomes a hearty, chunky meal. Enjoy!
Zuppa Toscana Creamy Potato Soup
1 lb. Italian sausage (spicy or mild, whatever your preference)
1/2 lb. bacon
1 quart water
2 cans (14.5 oz.) chicken broth
2 large russet potatoes, cubed into 1/2″ squares
2 garlic cloves, minced
1 medium onion, diced
2 cups chopped kale
1 cup heavy whipping cream
Salt and pepper
1. Brown the sausage in a skillet, crumbling into small bite sized pieces. Cook your bacon thoroughly, then cool and chop into small pieces.
2. In a large pot, combine water, chicken broth, potatoes, and onion. On medium heat, simmer until potatoes are soft.
3. Add bacon and sausage. Simmer an additional ten minutes.
4. Turn heat to low. Add kale and cream. Salt and pepper to taste. Heat thoroughly and serve immediately.
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